So every year around this time, I bake a round Challah for my boyfriends parents and for my own celebration. We love celebrating all holidays so we have an annual Rosh Hashanah party and after three years of baking challah I finally feel like I have got it down. Every year I always end up with a very sticky dough that is closer to batter and I have to add more flour this year I measured it so I can change the
recipe! I have decided that I need closer to 6.5- 7 total cups of flour using about 5.5-6 in the first mix and then adding about the final one during the final kneading.
I made two recipes of the dough which will yield you two large rounds and 1 loaf or you can also make 4 loafs if you desire. On Rosh Hashanah, you traditionally would make the circular loaf and I just happen to think that they are prettier so I made both that way! This recipe would not be appropriate for someone who keeps kosher as it uses both milk and butter which can not be consumed with meat - traditional recipes would use oil in its place.
